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Maple-Glazed Pumpkin Doughnuts

Maple-Glazed Pumpkin Doughnuts Related:   gluten-free option, nut-free, pareve, refined-sugar free, soy-free

Prep time: 15 min

Cook time: 15 min

Yield: 6 doughnuts

Who says Chanukah is only about sufganiyot, the traditional ooey-gooey jelly doughnuts whose deliciousness spread from Israel throughout many lands where menorahs are lit?  This treat is so tasty, you won’t want to tell people it’s healthy, too!


  • Doughnut
  • 1 cup gluten-free all-purpose flour (my favorite high-fiber, high-protein recipe is included) or whole wheat pastry flour or whole white flour
  • 1/3 cup coconut sugar (traditional sugar will also work)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup pumpkin puree (sweet potato could also work well)
  • ½ average size avocado
  • 1 teaspoon coconut oil, melted (or oil of choice)
  • Maple Glaze
  • 1 tablespoon coconut oil, liquefied
  • 1 tablespoon pure maple syrup
  • ¼ cup coconut sugar
  • 1 tablespoon arrowroot starch
  • Stephanie’s High-Protein, High-Fiber Gluten-Free Flour Blend
  • 1¼ cup garbanzo bean flour
  • 1 cup coconut flour
  • 1 cup arrowroot starch
  • 1 cup tapioca flour


  • To make doughnuts, preheat the oven to 350 degrees, and brush the wells of the doughnut pan with liquefied coconut oil. (If you don’t have a doughnut pan, these would make great muffins.) In a medium bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Mix well.
  • Put the egg, vanilla, pumpkin and avocado in a food processor fitted with the steel blade. Puree until perfectly smooth (you do not want any chunks of avocado or pumpkin in your doughnut). Add the pumpkin mixture to the flour mixture and mix well. The batter will be very thick and a little lumpy. Spoon the batter into the doughnut wells, leaving a little bit of space for the doughnuts to puff up. Bake for 12 to15 minutes, then leave in the pan to cool for a few minutes. While the doughnuts are cooling, prepare the maple glaze.
  • For the maple glaze, place the sugar and starch in a coffee grinder and blend until smooth. (This is how you make confectioner’s sugar. You could easily replace this step with ¼ cup of traditional confectioner’s sugar.) In a small bowl, combine the oil and syrup with the sugar mixture. If you are using coconut oil, you will want to work fast, as it will solidify quickly. Drizzle the mixture over the doughnuts.
  • For Stephanie’s High-Protein, High-Fiber Gluten-Free Flour Blend, mix all the ingredients together and store in an airtight container so it’s ready to use whenever you want to bake.

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